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Squash and Kale Salad with Mustard Vinaigrette

1 Kabocha, or other winter squash such as butternut
1 bunch kale greens
2 green onions
1/2 bunch parsley
oil as needed
salt & peper as needed
2 tbsp. whole grain mustard
2 tbsp. sherry vinegar
1 tbsp. shallot, minced
6 tbsp. olive oil
Directions: Preheat oven to 400 degrees. Peel squash, cut in half, remove seeds, and dice the squash into ¾ in cubes. Toss in a little oil, salt, and pepper, then roast in the oven until done and lightly caramelized.

To make the vinaigrette, whisk the mustard, vinegar, and shallot together and slowly add in the olive oil. Taste and season accordingly with salt and pepper. Set aside.

Cut the kale into approximately 1 inch pieces and sauté quickly in a hot pan with a little oil, salt and pepper, until just wilted. Remove from heat. Toss the squash, kale and vinaigrette together until well combined. Serve immediately, just barley warm
Servings: Serves 4
Source: KC Steak Company

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